Roys Kalua Pork Quesadillas with Smoked Mozzarella Avocado and Lomi Lomi SalmonFrom choclytcandy 8 years ago
- 1 salmon fillet, about 5 oz shopping list
- 3 tbs seal salt shopping list
- 2 tbs thinly sliced scallions shopping list
- 1 Maui onion, finely diced shopping list
- 3 roma tomatoes, peeled, seeded, and finely diced shopping list
- 2 lbs pork shoulder or pork butt shopping list
- 3 tbs sea salt or kosher salt shopping list
- 8 corn tortillas shopping list
- 8 oz smoked mozzarella cheese, thinly sliced shopping list
- 1/2 cup garlic spinach (see recipe on my page) shopping list
- 2 avocados, peeled, pitted, and thinly sliced shopping list
How to make it
- Sprinkle the salmon fillet with the sea salt (3 tbs) , submerge in cold water, and refrigerate for 4 to 12 hours (overnight works well).
- Drain off water and finely chop salmon. Combine with scallions, onion, and tomatoes and reserve the in the refrigerator.
- Prepare the grill. Coat the pork heavily with the salt (3 tbs), place in a heavy all-metal pot or saucepan, and add enough water to come to about 1/3 of the way up the sides (meat should NOT be covered with water).
- Place the pot on the grill, cover the grill and slowly cook over low heat for about 3 hours.
- Replenish the coals by adding fresh dry coals periodically. The meat should be pale in color, plump, and soft (you could also cook the meat in a smoker).
- Remove the pork and when cool enough shred the meat in long strips.
- To prepare the quesadillas, place 4 tortillas on a work surface, layer with the cheese, garlic spinach, avocado, and pork (about 1/2 cup pork per quesadilla), and top with another tortilla.
- Heat a cast-iron or non-stick skillet and cook the quesadillas over low heat for about 1 1/2 minutes on each side, or until the cheese melts and everything is warmed through.
- To serve, cut each quesadilla into quarters and arrange in the center of each serving plate. Garnish with Lomi Lomi Salmon.
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